Pecan Milk & Pumpkin Pecan Creamer

This recipe was a complete departure from the norm for me. I am a dairy girl through and through. Milk, half and half, heavy whipping cream, I love it all. I have had almond milk in the past and though I did like it, it just doesn't compare to milk to me. Different strokes for different folks.


This year as autumn approached, I began thinking of all the lovely fall flavors I would soon get to enjoy and all the recipes I could create. Since I am a coffee junkie, one of the first items I can't wait for is pumpkin spice creamer for my coffee. As I drifted into day dreams of mugs and mugs of pumpkin coffee, I began thinking of all the different types of milk. And if people could make almond milk and cashew milk and oat milk, why couldn't I make pecan milk? Turns out, I can and it truly wasn't very difficult at all. Pecan milk ended up being a set it and forget it recipe, some of my favorites are; and pumpkin pecan milk creamer came together in no time, and ended up being perfect for my daily cups of coffee.


Pecan Milk

Pecan Milk

Hands-on Time: 10 minutes Servings: approx. 2 cups


Special Tools:

  • strainer

  • cheesecloth

Ingredients:

  • 1 cup raw pecans

  • 2 cups water

  • Sweetener if desired (honey, maple syrup, ect.)

Directions:

  1. Place pecans in a bowl and barely cover with water

  2. Cover bowl, place in refrigerator, and allow to sit for at least 4 hours or up to 2 days

  3. Drain pecans and rinse thoroughly

  4. Place pecans and 2 cups of water in blender, blend on high for 3 minutes

  5. Place a strainer over a bowl and line the strainer with cheesecloth

  6. Carefully pour pecan milk into strainer

  7. Allow milk to drain through cheesecloth and strainer, you may need to squeeze the cheesecloth to get all the milk out

  8. Store pecan milk in a container and refrigerate for up to one week


Pumpkin Pecan Creamer

Time: 10 minutes (maybe) Servings: approx. 2 cups

Ingredients:

  • 1 1/5 to 2 cups pecan milk

  • 2 TBS. canned pumpkin

  • 2 tsp. pumpkin pie spice

  • 2 cinnamon sticks

  • 2 TBS. maple syrup

  • 1/2 tsp. vanilla extract

Directions:

  1. Place pecan milk, pumpkin puree, pumpkin pie spice, cinnamon sticks, and maple syrup in a small saucepan

  2. Cook ingredients over medium high heat until it boils, let boil 1 minute

  3. Move saucepan off burner and stir in vanilla extract

  4. Transfer to a heat proof container and store in refrigerator for up to 1 week


Tips & Tricks

  1. When soaking the pecans to make pecan milk, the longer you let them soak, the creamier your milk will be.

  2. You can make pecan milk using a food processor but it may take just a few minutes longer.

  3. I only strained my milk once. However, if you want a very smooth creamer, I would recommend straining it twice.

  4. The pumpkin creamer will not color your coffee the same color as the pecan milk will. The pumpkin and the spices added to the pecan milk darken it, resulting in a slightly darker creamer. No worries, I just eyeballed the creamer like I would my regular creamer and my coffee tasted divine.

  5. Be sure to shake or swirl your creamer before using it.


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